1 lb. ground beef
1/2 c. chopped onion
1/4 c. diced green chilies or green pepper
1 c. (8 oz. can) tomato sauce
2 tsp. chili powder
1/2 tsp. garlic salt
1 can refrigerated crescent rolls
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream
1 egg, beaten

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 cup cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 cup of cheese. Bake at 375 degrees for 25 to 30 minutes.